Skip to content
LumièreReserve
Reserve
The menu
Raw langoustine with verjus and kohlrabi

Langoustine

Course III of XII · Autumn 2026

Sweet, translucent, barely touched. Langoustine from the cold water off Guilvinec, sharpened with green verjus pressed from unripe grapes in July, and kohlrabi cut thin enough to read through.

01Ingredients & producers
  • Yann Le Floch on deck

    Langoustine

    Yann Le Floch, Day boat Ar Vag

    Guilvinec, Brittany

  • Verjus pressing at Domaine des Sablons

    Verjus

    Anne Sablon, Domaine des Sablons

    Loire

  • Kohlrabi rows

    Kohlrabi

    Camille Ferrand, Les Jardins de Sauvage

    Yvelines

02Pairing

Savennières “Clos du Papillon” 2018, Domaine du Closel

Zero-proofVerjus, lemon verbena and kombu

03Allergens

Contains crustaceans and sulphites. The kitchen can adapt this course for most requirements with notice at the time of booking.